This recipe for instant mango pickle is a traditional Indian delight, perfect for the summer season. It brings back memories of childhood, where the aroma of freshly made pickle would fill the house. The tangy and spicy flavors of raw mango combined with aromatic spices make this pickle irresistible. You can enjoy it with your meals or as a side dish to enhance the taste of your food. Watch the detailed recipe on my YouTube...
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Ingredients
Raw Mango1kg
Mustard Oil500mL
Cumin seed1tsp
Bay Leaves undefined3
Kashmiri Red Chilli Powder2tbsp
Fenugreek Seeds2tbsp
Yellow Mustard Seed4tbsp
Fennel Seeds4tbsp
Nigella Seeds1tbsp
Asafoetida1/2tsp
Turmeric Powder1tsp
Salt5tbsp
Nutrition (per serving)
Calories
438.8kcal (21.94%)
Protein
5.4g (10.82%)
Carbs
14.8g (5.4%)
Sugars
5.1g (10.22%)
Healthy Fat
42.8g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
How to make Instant Mango Pickle
- Step 1
Wash and peel the raw mango. Cut off the top part and chop the mango into small pieces.
- Step 2
In a pan, add fenugreek seeds, fennel seeds, and yellow mustard seeds. Sauté continuously for 2 minutes on low flame.
- Step 3
Transfer the sautéed seeds to a mixer jar and coarsely grind them.
- Step 4
Heat mustard oil in a kadhai (wok) until it smokes. Let it cool slightly.
- Step 5
Add cumin seeds, bay leaves, and Kashmiri red chili powder to the oil and mix well.
- Step 6
Add the chopped mango pieces to the kadhai and mix everything well. Stir occasionally for 5 minutes.
- Step 7
Add the ground spices, nigella seeds, turmeric powder, salt, and asafoetida to the kadhai. Mix well and cook for another 3-4 minutes.
- Step 8
Turn off the heat and let the mixture cool completely. Transfer the pickle to a jar and pour mustard oil over it to preserve.
Nutrition (per serving)
Nutrition (per serving)
Calories
438.8kcal (21.94%)
Protein
5.4g (10.82%)
Carbs
14.8g (5.4%)
Sugars
5.1g (10.22%)
Healthy Fat
42.8g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the mustard oil is heated until it smokes to enhance the flavor of the pickle.
Use fresh and firm raw mangoes for the best texture and taste.
Store the pickle in a clean, dry jar to prevent spoilage.
Allow the pickle to rest for a day before consuming for better flavor infusion.
FAQS
How long can this mango pickle be stored?
If stored in a clean, airtight jar and kept in a cool, dry place, this pickle can last for several weeks.
Can I use any other oil instead of mustard oil?
Mustard oil is recommended for authentic flavor, but you can use other oils like vegetable oil if needed.
Can I adjust the spice level?
Yes, you can reduce the amount of Kashmiri red chili powder to make the pickle less spicy.
Do I need to refrigerate the pickle?
No, this pickle can be stored at room temperature as long as it is kept in a clean, airtight jar with a layer of mustard oil on top.
Can I use powdered spices instead of whole spices?
Whole spices are recommended for better flavor, but you can use powdered spices if you don't have whole ones available.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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Australia